Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

A year and a half ago, I shared a recipe for a dairy-free creamy almond garlic sauce and today I want to show you one of my favorite ways to use it. Spiralized zucchini noodles FTW! These almond garlic zoodles with roasted broccoli make for a flavorful, healthy dinner or lunch. Sharing this recipe was also a great opportunity to go back and update the photography in the old sauce post–man has my understanding of lighting improved in the last couple years!

While the broccoli roasts, you’ll make the sauce on the stovetop so that everything can be mixed together at the end. From start to finish, it usually takes me 35-40 minutes to make this dish.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner. Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Yield: 2-4 servings depending on how hungry you are

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Ingredients

  • 4 large zucchini
  • 1 head of broccoli
  • 2 cups unsweetened almond milk
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 4 tbsp all purpose flour*
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil (1 for roasting broccoli, 1 for sauce)
  • Salt + pepper to taste
  • 1/2 cup chopped almonds (optional)

Instructions

  1. Preheat oven to 400 degrees F. While oven preheats, spiralize your zucchini. Gently pat the zoodles with a paper towel to remove excess water. Set aside.
  2. Cut florets off broccoli head. Drizzle with olive oil, salt and pepper and spread on a pan (I like to line pan with parchment paper to make clean-up easier. Roast in the oven for 25-30 minutes.
  3. While broccoli roasts, prepare the almond garlic sauce: DIRECTIONS.
  4. During the final few minutes of the sauce simmering and reducing, add in the zoodles to the pan. Stir until completely coated and cook for 2-5 minutes, depending on how soft you want the zoodles. I typically only cook them a couple minutes until they're warmed through but not too soft.
  5. Stir in the broccoli and enjoy.
http://pumpsandiron.com/2017/03/12/creamy-almond-garlic-zoodles-with-roasted-broccoli-dairy-free/

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

If you do Meatless Monday, this would be a great dish to make tomorrow (or any day). You can also customize by adding veggies of your choice to the roasting pan. I love this sauce in Buddha bowls as well: quinoa or brown rice, all my favorite roasted veggies, and almond garlic sauce smothering the whole yummy thing.

Hope you’re all having a great weekend! Mine has been uncharacteristically productive. Grocery shopping, workouts, apartment cleaning, getting ahead on work, cooking–who am I?! AN ADULT?! *gasp*

Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Happy Mother’s Day to all the mamas out there! This is kind of a lead-up post for tomorrow’s salad recipe that I’m admittedly only publishing separately for SEO (#bloglyfe). 😉

This lemon mint vinaigrette recipe is great as a dressing for citrus salads or as a marinade. The recipe as is will make you enough dressing for 3-4 big salads. If you want to store leftovers in your refrigerator, I’d double it. The sweetness of the honey is a great compliment to the zing of the lemon. If you’re vegan, I’d swap it with agave instead of omitting it. Lemon Mint Vinaigrette

Lemon Mint Vinaigrette

Yield: a little over 1/2 c

Lemon Mint Vinaigrette

Ingredients

  • 1/3 c extra virgin olive oil
  • 1/4 c lemon juice
  • 1/4 c fresh mint, finely chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • Salt & pepper to taste
  • Optional: 1/4 tsp lemon zest

Instructions

  1. Whisk everything together. Separation is normal with vinaigrettes; just give it a shake before using if it's been sitting.
  2. If you're adding the lemon zest, use a peeler or zester to remove a portion of the outer skin of one of lemons you juice (avoid the white pith). Mince it finely and add it in to the dressing.
  3. You can use it right away or store it in an airtight container in the refrigerator. I think it tastes best when it soaks like this overnight.
http://pumpsandiron.com/2016/05/08/lemon-mint-vinaigrette/

Lemon Mint Vinaigrette

Enjoy what’s left of your weekend! I’ve got a redeye flight home from LA tonight … woof.

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Mango, Avocado & Shrimp Spring Rolls with a Peanut Dipping Sauce

Mango Shrimp Spring Rolls with Peanut Dipping SauceIf you’ve been a longtime reader of P&I (I’m talking Day 1, Ride-or-Die reader), you may remember this recipe. I shared it when my blog was still a baby and, as with all early posts, it wasn’t my–errr–finest work. The photography was awful, but the recipe was also in need of tweaking.  Mango Shrimp Spring Rolls with Peanut Dipping Sauce
Guys. I’m SO EXCITED to share this recipe makeover! The shrimp is prepared in a better way, and the sauce is uh-mazing. It’s inspired by The Minimalist Baker’s Cashew Dressing (LOVE that blog if you haven’t check it out) and it brings the flavors of the rolls together perfectly.

Mango Shrimp Spring Rolls with Peanut Dipping Sauce

Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce

Yield: 8

Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce

Ingredients

  • 1 lb jumbo shrimp (I like to buy fresh but you can make this with frozen shrimp, too)
  • 8 rice paper rounds (sometimes labled "spring roll skin")*
  • 1 avocado
  • 1 large mango (or 2 smaller ones)
  • 1 cucumber
  • 2 large carrots
  • 2 romaine lettuce hearts
  • Fresh cilantro to taste (optional)
  • Peanut Dipping Sauce:
  • 1/4 c peanut butter**
  • 2 tbsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tsp grated ginger

Instructions

  1. Prepare the ingredients. Remove the skin from the mango and cut into thin strips. Cut the avocado in half, remove pit and cut into thin pieces. Peel the cucumber; cut it in half lengthwise; remove the seeds with a spoon; cut in half again and thinly slice. Wash the carrots and remove ends; you can chop into thin pieces or use a peeler to create thin ribbons (my preferred method). Chop the romaine into strips. I like to take a handful of fresh cilantro leaves, chop them, and then mix it in with the romaine (this is optional). Peel a small piece of ginger and use a fine grater to mince.
  2. Peel, clean and cook the shrimp. My preferred way to cook shrimp is to sauté them. Heat a little olive oil in a pan on medium-high heat. Add the shrimp and season with salt and pepper, cooking for about 2 mins each side or until opaque and just starting to slightly brown. Once the shrimp are cooked, butterfly them with your knife, cutting them all the way through in half.
  3. Prepare the peanut sauce. Mix all the sauce ingredients together in a small bowl. If the consistency is too thick (see notes), drizzle in a little more sesame oil.
  4. Assemble the rolls. Fill a shallow pan or dish with warm water. Take a rice paper roll and submerge it in the water, keeping your hands on it so that you can feel when it starts to soften and become pliable (about 15 seconds, depending on how warm the water is). As soon as this happens, remove it from the water and lay it flat on a cutting board. Add your toppings to the bottom, center portion of the rice paper--a little bit of everything you've prepared. To roll, wrap one long side around the filling, fold in the two short ends, and then wrap the remaining long end over to seal (think of a burrito roll). This takes practice and your first few rolls might look ... special. Don't worry, they'll still taste delicious! Practice makes perfect. 🙂

Notes

*You can buy large rice paper rounds or small ones. In this post, I've used the smaller ones (plenty big for a single roll). If it's your first time making spring rolls, you might want to go with the big ones. The excess rice paper will make rolling easier and the spring rolls will feel less delicate as you assemble. **I use a runny (oily) peanut butter. If you use a thicker peanut butter brand, you might need to increase the amount of sesame oil you use to achieve the right consistency.

http://pumpsandiron.com/2016/04/10/mango-avocado-shrimp-spring-rolls/
Mango Shrimp Spring Rolls with Peanut Dipping SauceMango Shrimp Spring Rolls with Peanut Dipping Sauce

For a little trip down memory lane, check out some of the pictures from the original post four years ago. Lighting? What’s that? And are those beer shot glasses in which I’m “artistically” displaying my sauces?? Good lord.signature